Sidra Dulce

Appearing in the markets as soon as people begin to press apples for cider, sidra dulce is simple unfiltered apple juice. However, it is usually a little fizzy and a little sour. First because the apples are those used for making cider, not those for eating – the so-called table apples. Secondly because the cider press and cider barrels are used, and they are inoculated with the yeasts that turn sidra dulce into the alcoholic version. Once bottled, the process begins instantly, and it is easy to find slightly swollen bottles in the market.

Speaking of bottles, sidra dulce is most commonly sold in 1.5 L water bottles. They appear on the market tables of the small vendors first. The women farmers who sell collard greens and potatoes are a reliable source. I personally love the ad hoc homemade nature of the whole thing. The flavor is always slightly different from bottle to bottle. This is the result of the blend of apples each farmer has on their property.

However, there are some common flavors you find regardless. There is always a slight tang – like the very best apple cider vinegar. Also there is always a nose-tickling carbonation. The result of the very beginning of fermentation. And there is always the thick, sweet nectar of just pressed apples. It really is more than just apple juice.